Description
Creamy, savory, and slightly sweet, this butternut squash soup is perfect for chilly evenings, warming the soul with every spoonful.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- ½ cup coconut milk (or heavy cream for a creamier texture)
- Optional toppings: toasted pumpkin seeds, a drizzle of olive oil, fresh herbs like thyme or parsley
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet lined with parchment paper.
- Drizzle with a little olive oil and sprinkle with salt. Roast the squash for about 25-30 minutes, until tender and slightly caramelized.
- Heat some olive oil in a large pot over medium heat. Add chopped onions and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Transfer the roasted butternut squash to the pot with onions and garlic.
- Stir in the ground cumin, nutmeg, salt, and pepper. Let warm through for a minute.
- Pour in the vegetable broth to cover the squash completely. Bring to a gentle boil, then reduce heat and simmer for about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, transfer the mixture, blend, and return it to the pot.
- Stir in the coconut milk and warm the soup over low heat. Adjust seasoning if necessary.
- Serve hot, garnished with optional toppings like toasted pumpkin seeds or a drizzle of olive oil.
Notes
For vegan options, use vegetable broth and coconut milk. If gluten is a concern, ensure additional condiments are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg